MEXICAN STUFFED ZUCCHINI
We have 8 zucchini plants and I love to stuff them if they get too big, so I came up with this one night when I had leftover taco meat and way too much zucchini. My DH loved it!
Provided by deb k
Categories One Dish Meal
Time 2h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Take zucchini and make boats out of them (slice the top off and scoop out the seeds and discard) Place in a casserole dish.
- Bring beef broth to a boil, add rice and cook as directed; set aside.
- Brown hamburger with onions (and peppers& mushrooms if you want); drain.
- Add taco seasoning with water as directed and simmer for 5 minutes.
- Add rice and simmer for 3 minutes.
- Mix ricotta cheese with Parmesan and 1/4 cup of mozzarella.
- Spoon cheese mixture in bottom of boats.
- Spoon rice and beef mixture into boats until filled.
- Put sliced tomatoes over the tops of the boats.
- Bake at 350°F for 1 hour, or until zucchini is soft when pricked with a fork.
- Sprinkle tops with remaining mozzarella cheese and bake until cheese melts.
- Serve with sour cream and salsa.
TEX-MEX STUFFED ZUCCHINI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F and line a baking sheet with foil. Halve 2 zucchini lengthwise; scoop out the seeds, leaving a 1/4-inch-thick shell. Chop the scooped-out zucchini flesh and transfer to a bowl. Grate the remaining whole zucchini on the large holes of a box grater; add to the bowl along with 1 teaspoon salt. Set aside 10 minutes, then squeeze out the liquid.
- Heat the olive oil in a skillet over medium-high heat. Add the garlic, minced jalapeno, chile powder and grated zucchini mixture; cook until tender, 4 minutes. Let cool, then stir in the cheese. Spoon into the zucchini halves. Transfer to the baking sheet and bake until bubbling, 20 minutes.
- Combine the tomato, scallions and cilantro in a small bowl. Spoon over the zucchini, then top with pickled jalapenos.
Nutrition Facts : Calories 201 calorie, Fat 16 grams, SaturatedFat 7 grams, Cholesterol 27 milligrams, Sodium 472 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 9 grams, Sugar 5 grams
MEXICAN ZUCCHINI BOATS
These Mexican zucchini boats are a tasty, lower carb meal and excellent way to use up excess zucchini from the garden!
Provided by foxkaren
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom of a baking dish with cooking spray.
- Fill a large skillet with water and bring to a boil. Boil zucchini halves for 1 minute. Drain.
- Heat the large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.
- Place zucchini halves into the prepared baking dish, cut-sides up. Scoop meat mixture into the boats and sprinkle cheese on top.
- Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.
Nutrition Facts : Calories 425.9 calories, Carbohydrate 17.5 g, Cholesterol 111.4 mg, Fat 25.2 g, Fiber 2.8 g, Protein 32.4 g, SaturatedFat 13.1 g, Sodium 1152.5 mg, Sugar 6.5 g
MEDITERRANEAN STUFFED ZUCCHINI
Here's a delicious way to solve the problem of those too-big zucchinis ballooning in your garden at the end of the summer: zucchini boats baked and stuffed with lamb, feta, pine nuts, tomatoes, and more. It's just like your mother used to make, but with an exotic Mediterranean twist!
Provided by Larry Short
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.
- Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.
- Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.
Nutrition Facts : Calories 649.3 calories, Carbohydrate 38.8 g, Cholesterol 114.7 mg, Fat 38.7 g, Fiber 7 g, Protein 40.6 g, SaturatedFat 14.9 g, Sodium 1522.8 mg, Sugar 14.2 g
MEXICAN STUFFED PEPPERS
Make and share this Mexican Stuffed Peppers recipe from Food.com.
Provided by Chef Emstar
Categories < 4 Hours
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Brown the meat and drain off any fat. Stir in the salt, pepper, cumin, oregano, garlic powder, and red pepper flake.
- Add all of the other ingredients except for the peppers and stir to combine.
- Preheat the oven to 375 degrees.
- Slice the peppers in half, remove seeds and ribs.
- Fill the peppers and place in a 9x13 baking dish. Cover with foil and bake for 40 minutes.
- Pull out and sprinkle with cheese. Continue baking uncovered until the cheese is just starting to brown. About 15 minutes.
Nutrition Facts : Calories 413.1, Fat 19.2, SaturatedFat 9.5, Cholesterol 67.5, Sodium 758.8, Carbohydrate 39.1, Fiber 7.1, Sugar 2.9, Protein 23.9
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